Effect of Ovalbumin and Soybean Protein Isolate Mixtures on Gel Properties and Microstructure of Minced Meat Products

doi:10.7506/spkx1002-6630-20200810-134

FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (18): 22-27.doi: 10.7506/spkx1002-6630-20200810-134

• Food Chemistry • Previous Articles Next Articles

Effect of Ovalbumin and Soybean Protein Isolate Mixtures on Gel Properties and Microstructure of Minced Meat Products

YANG Lingling, JIANG Yan, TU Yonggang, BI Yawen, LIU Jing, YANG Yanjun, XU Mingsheng

(1. Jiangxi Key Laboratory of Natural Product and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; 2. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China)

Published:2021-09-29

Abstract

Abstract: Ovalbumin (OVA) was used to improve the gel strength of minced meat products added with soybean protein isolate (SPI). The effect of OVA-SPI mixtures at different ratios on the physicochemical properties and microstructure of minced meat gels was examined. The results showed that OVA-SPI mixtures significantly improved the hardness, springiness, cooking loss, and water-holding capacity (WHC) of sausages (P < 0.05). The smallest fat aggregates were formed in the product added with their 1:1 mixture, which had improved hardness as well as the highest and stable springiness. Besides, it had the best consumer acceptance.

Key words: ovalbumin; soybean protein isolate; meat products; physicochemical properties; microstructure

CLC Number:

TS201.3

YANG Lingling, JIANG Yan, TU Yonggang, BI Yawen, LIU Jing, YANG Yanjun, XU Mingsheng. Effect of Ovalbumin and Soybean Protein Isolate Mixtures on Gel Properties and Microstructure of Minced Meat Products[J]. FOOD SCIENCE, 2021, 42(18): 22-27.

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Effect of Ovalbumin and Soybean Protein Isolate Mixtures on Gel Properties and Microstructure of Minced Meat Products

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